Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving Page: 3
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influence apes content wag the light intensity previous to
harvest. yruit grown in a greenhouse gave an ascorbic ecid
value of 22.0 mg./lQO gm., phile fruit grows under natnral
illumination eight and sixteen hours each day showed an
ascorbic acid content of 16j,7 mg./lOO gm., and 19,5 mg./lOO
gm. respectively. }
These factors which afreet the ssccrbic acid content
of fresh fruits are of importance i^hen considering th
variations found in the canned and frozen fruits* Losses
may also occur afterjpicking and before processing Vomers,
Keener, and Nelson (?45) ^ ^hile extraction and processing,
according to Kirk ana Tressler ('41^,^ cause additional
losses. In comparing fresh fruit ^ith that frozen com-
mercially Fitzgerald and fellers (*38)^ concluded that if
the product is adequately blanched it #ill contain me da-
hydro ascorbic acid when stored at a law temperature. Half
of the ascorbic acid In their frozen pineappl§'-was found to
6
G. F. Vomers, K. C. Hamner, &nd L. Nelson, "Field
Illumination end Camaercial Handling as factors in Determin-
ing Ascorbic Acid Content of legatees Received at the
Uaanery*" Journal of Nutrition. 30: 42%*433, 194%.
?.. ,. "**,
M* M+ Kirk and D. K. Tres3ler, Ascorbic ^cid Content
of Pigmented Fruits, Vegetables, and Their Juices," Food
Research. 6: 37^-411, 1941. ***"
§
Fitzgerald and G. R. Fellers, "Caroteae and
Ascorbic ^cid Content of fresh Market and Commercially Frozen
Fruits and Vegetables," Food Research. 3; ''l§y-120, 1938*
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, June 1948; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75676/m1/9/: accessed July 18, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .